2 tbsp. Apricot preserves
4 cloves garlic, crushed and peeled
2 scallions, trimmed and chopped
1 1/2 cup fresh cilantro
1/2 cup fresh basil leaves
1/2 cup fresh dill
1/2 cup fresh parsley
1/2 cup fresh Mexican tarragon leaves
1/2 cup shelled walnuts
1/4 cup fresh lemon juice
1 cup walnut oil
Pinch cayenne pepper
Salt and pepper to taste
1. Add first 3 ingredients to food processor and process
just until chopped. Add remaining ingredients and pulse until finely ground.
2. Transfer sauce to a bowl, season to taste with
cayenne and salt and pepper, and set aside for about 2 hours to allow flavors
to develop. Sauce will keep in a sealed container in the refrigerator
for up to one week.
Serve with crudites or grilled meats.
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